Starfruit Coconut Vanilla Chia Bowl (Printable Version)

Coconut-vanilla chia pudding with starfruit, banana, berries, toasted coconut and seeds for vibrant tropical breakfast.

# What You'll Need:

→ Chia Pudding Base

01 - 1 cup coconut milk, full-fat or light
02 - 3 tablespoons chia seeds
03 - 1 tablespoon maple syrup or agave nectar
04 - 1 teaspoon pure vanilla extract
05 - Pinch of salt

→ Toppings

06 - 1 ripe starfruit (carambola), sliced
07 - 1/4 cup unsweetened shredded coconut
08 - 1 small banana, sliced
09 - 1/2 cup fresh berries such as blueberries or raspberries
10 - 1 tablespoon pumpkin seeds or sunflower seeds
11 - 1 tablespoon toasted coconut chips, optional
12 - Drizzle of honey or additional maple syrup, optional

# How To Make:

01 - In a medium mixing bowl, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt until thoroughly combined.
02 - Allow the mixture to rest for 5 minutes, then whisk again vigorously to break up any clumps that have begun forming.
03 - Cover the bowl and refrigerate for at least 4 hours or overnight until the chia seeds have absorbed the liquid and the mixture has thickened to a creamy pudding consistency.
04 - Remove from the refrigerator, stir the chia pudding well, and divide it evenly between two serving bowls.
05 - Artfully arrange the sliced starfruit, banana rounds, fresh berries, shredded coconut, seeds, and coconut chips over the surface of each pudding portion.
06 - Drizzle with honey or additional maple syrup if desired and serve immediately while chilled.

# Expert Advice:

01 -
  • The chia pudding thickens overnight while you sleep, so morning prep is basically five minutes of arranging fruit on a bowl.
  • Starfruit tastes like a cross between green apple and citrus, and when it lands on creamy coconut pudding it becomes genuinely magical.
  • This recipe is vegan and gluten free without trying very hard, which makes it perfect for sharing with almost anyone.
02 -
  • If you forget the second whisk, your pudding will have gelatinous chia boulders floating in coconut milk and no amount of stirring later will fully fix them.
  • Starfruit does not ripen much after picking, so choose ones that are already golden with slight brown edges at the store rather than hoping a green one will soften at home.
  • Keep coconut milk at room temperature before mixing because cold milk makes the chia seeds clump on contact instead of absorbing evenly.
03 -
  • Adding a tiny pinch of cinnamon to the pudding base makes the vanilla taste warmer and more complex without anyone being able to guess your secret ingredient.
  • If you want extra protein, stir a scoop of unflavored plant protein into the milk before adding the chia seeds and increase the liquid by two tablespoons to keep the texture right.

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